「そう麺」に関連した英語例文の一覧と使い方(8ページ目) - Weblio英語例文検索

麺類を調理用湯槽にて茹で上げるとき、人手を要せず、自動的に麺類が充分にほぐされて茹であげることができる調理装置を提供する。例文帳に追加

To provide a cooking device which automatically and sufficiently disentangles and boils noodles without requiring manual operation when boiling the noodles in a cooking bath. - 特許庁

カスリの掻き出し歯の破損やカスリの固定位置に麺線が引っ掛かることを抑制できる製麺用切出装置を提供する。例文帳に追加

To provide a cutting device for noodle production, by which the breakage of a raking tooth of a scraper and the hooking of a noodle string by a fixing position of the scraper can be prevented. - 特許庁

麺帯に異物が混入する可能性が少なく、交換にかかる負担を軽減した麺帯圧延装置の提供を課題とするものである。例文帳に追加

To provide a noodle belt-rolling device having less possibility of commingling foreign materials in the noodle belt and reducing a load for exchanging rolls. - 特許庁

これによって麺類Ｗの乾燥が極短時間で行え、また麺類Ｗにほとんど熱変性を生じさせないものである。例文帳に追加

Thus, the noodles W are dried in an extremely short time and therefore the noodles W are scarcely thermally denatured. - 特許庁

手早く乾燥した湯がいた麺、葱、天ぷら、おだしを、暖めたゆがき麺をさめにくい椀を用意し熱湯を注ぐ作業を機械にセット。例文帳に追加

An operation that dry noodles which are quickly scalded, spring onion, tempura, and soup stock are put in a prepared bowl which is hard to become cold, and hot water is poured, is set to the machine. - 特許庁

油揚げ麺の製造ラインを長大化させることなく麺塊をむらなく均一に油揚げ処理することのできる油揚げ装置を提供する。例文帳に追加

To provide a device for frying a noodle cluster in oil evenly, which prevents fried noodle processing line from being enlarged. - 特許庁

外部操作によって指定した腰の強さを再現可能に製麺し、麺の押し出し圧力をきめ細かく設定可能にする。例文帳に追加

To make noodles having reproducible chewiness specified by external manipulation and produced by delicately setting extrusion pressure of the noodles. - 特許庁

そのハンドを適時に把持、開放させる事により、麺掛け棒を麺掛け棒供給機より受取ったり、次段搬送機に渡したりする。例文帳に追加

A noodle hanging bar is received from a noodle hanging bar feeder and passed to a next conveyer by timely gripping or releasing the hands. - 特許庁

麺などにふりかけるだし汁の余分な部分を排出し、麺などに付着しないようにした食品包装容器を提供することである。例文帳に追加

To provide a food packaging container with which excessive broth to be put over noodles or the like is discharged so that it does not attach to the noodles or the like. - 特許庁

大量の麺を絡ませることなく同時に短時間で均一に茹で上げることが可能な極めて実用性に秀れた茹で麺製造装置の提供。例文帳に追加

To provide a boiled noodle making device which can simultaneously and uniformly boil a lot of noodles in a short time without tangling and extremely exceeds in practicality. - 特許庁

麺生地を多重網目状グルテン組織構造にして手打麺のごとき食感も得られ、かつ従来存在しなかった全く新しい非常に高品質な麺生地を製造でき、構造が簡単で安価に造ることができる多重層麺生地製造装置と製造方法を提供する。例文帳に追加

To provide an apparatus and a method for producing a multilayered noodle dough by which a texture such as that of handmade noodles can be obtained, a conventionally nonexistent entirely new ultrahigh-quality noodle dough can be produced, the structure is simple and production is carried out at a low cost by forming the noodle dough into a multiple network gluten texture structure. - 特許庁

チルド流通で１週間から１ヶ月程度の保存期間を有するα化処理された包装中華麺で、該麺線のｐＨが高いにもかかわらずかん焼けしておらず、かつ中華麺的風味の良い包装中華麺を得ることを目的とする。例文帳に追加

To obtain a packed Chinese noodle treated by alpha conversion having a preservation period of a week to a month or so in the chilled passage without alkaline browning despite a high pH of noodle strings along with a better flavor while making it, already treated by alpha conversion, eatable with a simple cooking using an electronic range oven. - 特許庁

手延麺の場合、素麺もひやむぎも同基準であり、直径が1.7mm未満で丸棒状に成形したものが「手延べ素麺」もしくは「手延べひやむぎ」に分類される。例文帳に追加

In the case of hand-stretched noodles, the same standard is applied to both somen and cold noodles, and those formed in cylindrical shape with a diameter no more than 1.7 mm are classified as 'tenobe somen' or 'tenobe cold noodles.'  - Wikipedia日英京都関連文書対訳コーパス

麺が乾燥する前に手で伸ばして生麺状態に戻す"半生もどし"という独特の製法（素麺以外では割と用いられる）で知られ、腰が強い。例文帳に追加

Known for its unique production method of returning the noodles to rows by hand-stretching the noodle before it dries called "hannama modoshi" (rather commonly used for other noodles) with strong body.  - Wikipedia日英京都関連文書対訳コーパス

紙製容器の内面の熱可塑性樹脂と乾燥即席麺との定置安定性をよくし、乾燥麺が容器内でガタツキを少なくする新規な即席麺用容器を提供するものである。例文帳に追加

To provide a new container for an instant noodle which keeps little rattle of dried noodle by making standing stability of a thermoplastic resin on the inner face of a paper-made container and the dried instant noodle better. - 特許庁

吸水性が向上した麺線であって、水分補給、蒸煮及び乾燥を経ることにより、優れた湯戻り性を発揮する乾燥麺を製造するための、中間体としての麺線を提供する。例文帳に追加

To provide noodle ribbons improved in water absorption, and functioning as an intermediate product for producing dried noodle exerting excellent reconstituting properties with hot water by being subjected to water supply, boiled-up and drying treatments. - 特許庁

又は、幅広の麺帯を使用する場合、蒸煮麺帯を冷却し、ベルト表面に打ち粉が散布された搬送手段でスリッターまで搬送してから細幅の麺帯にスリットし、切片に裁断する。例文帳に追加

In the case of using a broad noodle strip, the boiled strip is cooled, transported to a slitter with a belt conveyor having dusting flour scattered on the belt surface, slit to narrow strips and cut to small pieces. - 特許庁

製麺に用いるスクリュー押出機の押出スクリューの回転に伴う偏荷重の発生を解消し、装置の耐久性、ひいては麺の品質向上が可能な製麺装置を提供する。例文帳に追加

To provide a noodle-making apparatus that eliminates occurrence of an unbalanced load caused by rotation of an extrusion screw of a screw extruder used for noodle-making and improves durability of the apparatus and eventually quality of noodles. - 特許庁

麺の品種、圧延環境の温度や湿度等に応じて相違する麺帯厚さの復元率を考慮に入れて、麺帯の圧延を行うことが可能な圧延装置を提供すること。例文帳に追加

To provide a rolling system capable of rolling noodle strip in consideration of the restoration rate of noodle strip thickness which varies correspondingly to the item kind of noodles and the temperature, humidity, etc. of the noodles' rolling circumstances. - 特許庁

包装されている乾麺に折れ等の損傷が発生するのを防ぐとともに、製造直後の乾麺の風味を長期間保持できる包装乾麺およびその保存方法を提供する。例文帳に追加

To provide a packaged dry noodle which can prevent damages such as breakage, and at the same time, keep the taste of the dry noodle immediately after manufactured for a long period of time, and its preserving method. - 特許庁

細径化された麺線が収容槽に巻き入れられた状態で、その麺線の上面が略平坦となるようにすることができる麺線巻入装置を提供すること。例文帳に追加

To provide a noodle string rolling apparatus which can approximately flatten the upper surface of the rolled noodle strings in a state that the diameter-thinned noodle string is rolled in a receiving tank. - 特許庁

麺帯搬送用間欠コンベア、雌カッターに対し、雄カッター、押し下げ板の降下位置の確実性を高め、所定形状の麺皮を効率良く打ち抜きできるようにした麺皮打ち抜き装置を提供する。例文帳に追加

To provide a noodle sheet-punching out device, improving the sureness of the falling positions of a male cutter and a pushing down plate against an intermittent conveyer for a noodle belt conveyance and a female cutter so as to be able to punch out the noodle sheet having a prescribed shape in a good efficiency. - 特許庁

清掃に手間を要していた旋回流水注入部を不要にして、茹麺を高計量精度の茹麺玉として分画して送出できる茹麺用玉取機を提供することにある。例文帳に追加

To provide a ball take-up machine for boiled noodle which divides boiled noodle into separate balls with high accuracy in quantities to send them out, by eliminating the need for a whirling water inlet which needs cleaning labor. - 特許庁

主原料と、粒子径０．１５ｍｍ以上の油脂又は／および乳化剤とを少なくとも含む麺原料と、水を混捏して得た混合物から麺線を作成し；該麺線を蒸煮し；次いで、熱風により膨化乾燥して即席麺を得る。例文帳に追加

The instant noodles are produced by preparing the noodle strings from a mixture obtained by kneading a noodle raw material containing a main raw material and at least an oil-or-fat and/or an emulsifier having a particle diameter of ≥0.15 mm with water; steaming the noodle strings; and swelling and drying the steamed noodle strings with hot air. - 特許庁

澱粉と、アルカリ剤と、水又は熱湯とを混合攪拌し、該混合物を加熱処理し、乾燥した生タイプ即席中華麺の麺質改良製剤を添付する粉末スープ等に加えておくことで、喫食時に熱湯で溶解した麺質改良製剤の効果により、麺線に「しなやかさ」と「ぬめり感」を付与する。例文帳に追加

A noodle quality enhancer prepared by mixing and agitating starch, an alkali agent, and water or hot water, heat-treating the resultant mixture, and drying the heat-treated mixture, is added to a soup powder or the like to be added, when the enhancer is dissolved in hot water when eating, can impart "suppleness" and "sliminess" to the ramen noodle strands. - 特許庁

穀粉類を主体とする原料粉に水を加えた生地を圧延して麺帯とし、麺線に切り出した後、蒸練してα化し、蒸練した麺線を直接焼くことで膨化乾燥を行うことを特徴とする即席麺の製造方法を提供する。例文帳に追加

To provide a method for producing instant noodles, which adds water to raw material flour constituted by grain flour as a main component to give dough, rolling the dough to give a noodle sheet, cuts out noodle ribbons, steams and kneads and pregelatinizing the noodle ribbons and directly roasting the steamed and kneaded noodle ribbons so as to swell and dry them. - 特許庁

主原料と、粒子径０．１５ｍｍ以上の油脂又は／および乳化剤とを少なくとも含む麺原料と、水を混捏して得た混合物から麺線を作成し；該麺線を蒸煮し；次いで、熱風により膨化乾燥して即席麺を得る。例文帳に追加

The method for producing the instant noodles comprises kneading a noodle raw material comprising at least a main raw material and a fat and/or an emulsifier having a particle diameter of ≥0.15 mm with water, making noodle filaments from the kneaded mixture, steaming the noodle filaments, and then swelling and drying the steamed noodle filaments with hot air. - 特許庁

熱湯を用いて３〜４分程度の簡単な調理で復元し、スープのりが良く、生麺的な歯ごたえのある即席麺であって、溝付き生麺線を蒸煮後に熱風を用いて膨化乾燥した即席麺類の製造方法に関する。例文帳に追加

To provide a method for producing grooved instant noodles which can be restored by a simple cooling treatment comprising immersing the instant noodles in hot water for about 3 to 4 min, have good compatibility with soups, and give a tooth touch similar to those of raw noodles, by steaming grooved raw noodles and then swelling and drying the noodles with hot air. - 特許庁

少なくともその表面に調味物２を有し、中心軸が互いに同じ方向に配向した複数の麺３からなる麺束４と、前記麺束４の少なくとも長手方向に沿う側面を覆うフィルムとを具備する冷凍棒状調理麺１。例文帳に追加

The frozen precooked noodles 1 in the shape of a rod includes: a noodle bundle 4 including a plurality of noodles 3 containing a seasoning material 2 added at least on surfaces of the noodles that center axes thereof are mutually oriented in the same direction; and a film coating at least a side surface along a longitudinal direction of the noodle bundle 4. - 特許庁

主原料と、粒子径０．１５ｍｍ以上の油脂又は／および乳化剤とを少なくとも含む麺原料と、水を混捏して得た混合物から麺線を作成し；該麺線を蒸煮し；次いで、熱風により膨化乾燥して即席麺を得る。例文帳に追加

The noodle strings are made from a mixture obtained by kneading a noodle raw material, that at least contains a main raw material and oil-and-fat or/and an emulsifier having a particle diameter of 0.15 mm or more, with water; the noodle strings are steamed; and then the noodle strings are swollen and dried by hot air to obtain the instant noodle. - 特許庁

即席麺等の湯戻しに利用した湯を捨てる際、麺やかやく等の目詰まりをなくして排湯をスムーズに行うことができると共に、排湯時における麺やかやくの流出を効果的に防止することができる即席麺用包装容器を提供すること。例文帳に追加

To provide a packaging container for instant noodles which prevents the noodles, ingredients or the like from jamming to smoothly discharge hot water when the hot water used for soaking the instant noodles or the like is to be discharged and which can effectively prevent the noodles or the ingredients from flowing out when discharging the hot water. - 特許庁

主原料と、粒子径０．１５ｍｍ以上の油脂又は／および乳化剤とを少なくとも含む麺原料と、水を混捏して得た混合物から麺線を作成し；該麺線を蒸煮し；次いで、熱風により膨化乾燥して即席麺を得る。例文帳に追加

The noodle strings are made from a mixture obtained by kneading a noodle raw material containing at least a main raw material and an oil-and-fat or/and an emulsifier having a particle diameter of 0.15 mm or more, and water; the noodle strings are steamed; and then the noodle strings are swollen and dried by hot air to obtain the instant noodle. - 特許庁

γ−アミノ酪酸を生成させたり蓄積させたり添加させたりした麺類及びパスタ類において、前記麺類やパスタ類を乾麺や乾燥パスタとして商品化する途中や商品化した後でもγ−アミノ酪酸を保持または蓄積させる麺類の製造方法を提供する。例文帳に追加

To provide the production method of noodles and pastas which are made to form and accumulate the γ-aminobutyric acid or those which are added with the γ-aminobutyric acid so that the noodles and pastas are able to hold and store the γ-aminobutyric acid even in the middle of commercialization process or after the commercialization process of them being as the dried noodles and dried pasta. - 特許庁

主原料と、粒子径０．１５ｍｍ以上の油脂又は／および乳化剤とを少なくとも含む麺原料と、水を混捏して得た混合物から麺線を作成し；該麺線を蒸煮し；次いで、熱風により膨化乾燥して即席麺を得る。例文帳に追加

The instant noodles are produced by preparing the noodle strings from a mixture obtained by kneading a noodle raw material, containing a main raw material and at least an oil-and-fat and/or an emulsifier having a particle diameter of ≥0.15 mm, with water; steaming the noodle strings; and swelling and drying the steamed noodle strings with hot air. - 特許庁

フライ油脂にジアシルグリセロールを用いて油揚げ乾燥処理したフライ麺において、喫食時の茹で処理時に麺成分の茹で溶けを防止し、スープの濁りを抑え、麺本来の優れた食感を有する即席油揚げ麺を得る。例文帳に追加

To provide instant noodles fried in an oil, preventing boiling dissolution of noodle components during a boiling treatment in eating, suppressing the clouding of a soup and having an excellent texture essential to the noodles in the fried noodles prepared by frying and drying treatments with a diacylglycerol used in a frying oil and fat. - 特許庁

製麺後茹でられた茹で麺又は密封包装から取り出した既製の茹で麺に粉体をまぶして付着させるため、茹で麺の水分が粉体に吸水されて、水分が減少するので、腐敗菌の増殖が抑制される。例文帳に追加

The method for long term preservation of noodles includes sprinkling powder over noodle boiled after noodle making, or ready-made boiled noodle taken out of a hermetically sealed package to make the powder adhere to the noodle so that the water content of the boiled noodle is absorbed into the powder to reduce the water content and thereby inhibiting the growth of putrefying bacteria. - 特許庁

ルチンを混入させた麺帯Ａの両側にルチンを含有させない麺帯Ｂを重合し、一体化させた複層麺を細幅に裁断したこと例文帳に追加

The noodles for Japanese wheat noodles comprise multilayer noodles united by overlaying noodle strips B containing no rutin on both the sides of noodle strips (A) mixed with rutin.The multilayer noodles are cut into narrow noodles. - 特許庁

めんつゆをかけただけで麺がほぐれてそのまま食することができ、しかも食感が良好であり、また流通保管しても麺の老化が遅い、多層調理麺を提供すること。例文帳に追加

To provide multilayer cooked noodles which get loose by only sousing noodle soup to be eaten as they are and have good food feeling, and whose aging is slow even if circulating and storing the multilayer cooked noodles. - 特許庁

簡単な構成で、自動化でありながら手で振る作業のように、茹で麺用ざる（Ａ）を振動させ、短時間で麺の水切り作業を行うことができる麺類水切り装置を提供する。例文帳に追加

To provide a needle-dewatering device which has a simple structure and can perform dewatering work for a short time by shaking boiled noodles (A) automatically as if needles were shaken by hand. - 特許庁

麺線の太さにかかわらず高温熱風乾燥の問題点であった「麺線の割れ」を解決できる即席麺、およびその製造方法を提供する。例文帳に追加

To provide instant noodles which can solve the problem of "cracking of noodle strings" in a high-temperature hot air drying independent of thickness of the noodle strings and to provide a method for producing the instant noodles. - 特許庁

荒麺帯の切断、穴開き等を防止し、作業員の補正作業を不要として自動的に麺帯を形成する麺帯形成装置を提供する。例文帳に追加

To provide an apparatus for noodle strip formation, with which cutting, punching, etc., of rough noodle strip are prevented, a correction operation of an operator is not required and noodle strips are automatically formed. - 特許庁

麺玉形成部２では搬送手段１により上昇させた各麺線群ｗを丸めローラ２５で丸めることにより麺玉ｗ１を形成する。例文帳に追加

In the noodle globe forming part 2, each group w of the noodle lines raised by the conveying means 1 is rounded with a roller 25, so that the noodle globe w1 is formed. - 特許庁

定量の麺線を確実に切断でき、切断した麺線群の端面が不揃いにならず、しかも切断の切り口が綺麗に仕上がる麺線切断装置及びその方法を提供する。例文帳に追加

To provide a noodle filament cutter which can surely cut a constant quantity of noodle filaments without forming the uneven end faces of the cut noodle filaments and can give the beautifully finished cut faces, and to provide a method therefor. - 特許庁

多加水の生地から製造された麺帯でも完全に切断でき、良好な切断面を有する麺線を製造することができる麺帯切断装置を提供する。例文帳に追加

To provide an apparatus for cutting a noodle sheet with which even the noodle sheet produced from much hydrated dough can completely be cut and noodle strips each having a good cut face can be produced. - 特許庁

麺線の太さにかかわらず高温熱風乾燥の問題点であった「麺線の割れ」を解決できる即席麺、およびその製造方法を提供する。例文帳に追加

To provide an instant noodle which can solve "crack of a noodle string" that is the problem of high-temperature hot-air drying regardless of the thickness of the noodle string, and to provide a production method thereof. - 特許庁